¼cup(62 ml) bourbon, substitute water if you prefer
¼cup(56 g) unsalted butter, melted
Preheat oven to 325° F. Spray mini muffin pan with nonstick spray.
Using a 2 1/2-inch round cookie cutter, cut out circles of pie crust dough and place in the muffin pan. Sprinkle pecans and chocolate evenly in bottom of each pie shell.1 Set aside.
In a large saucepan, combine corn syrup, sugar, brown sugar and bourbon. Bring to a boil over medium heat and stir constantly for 3 minutes.2 Remove from heat and set aside.
In a medium bowl, whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about one-fourth of the hot corn syrup mixture into the egg mixture (this will help the eggs from solidifying)3. Transfer egg mixture to the large saucepan with remaining hot mixture, whisking constantly.
Pour two teaspoons of filling into prepared pie crusts, taking care not to overfill.4 Fill about two-thirds full (a small cookie scooper is a good measurement). Once filled, top each pie with a pecan half.
Bake at 325° for approximately 25 minutes or until pies are set and crust is golden. Cool in pan for 5 minutes, then remove pies and cool completely on wire rack.
I placed 1 scant teaspoon of chopped pecans and 3 Ghiradelli chocolate chips in each shell.
I suggest using a silicone spatula to stir. This helps to keep the mixture from sticking to the bottom of the pan.
If some of your egg bits solidify, pour your filling through a fine mesh strainer before adding into your pie shells.
Overfilling will make the mini pies harder to remove from the muffin pan. I used a small cookie scooper as a good measurement.
Store mini pies in an airtight container at room temperature for up to 5 days.
To freeze mini pies (up to 2 weeks in advance): Bake and cool completely. Individually cover the pies in plastic wrap and then aluminum foil. When you are ready to eat them, unwrap the pies and defrost them in the refrigerator (should take 2 to 4 hours). Then either bring to room temperature or reheat in the oven.